Waari Muth

• 2 cups dried black beans
• 6 cups water
• 2 teaspoons fennel seeds
• 2 teaspoons turmeric powder
• 1 teaspoon ground ginger
• 1 teaspoon garam masala or curry powder
• 1/2 teaspoon red pepper flakes
• Salt to taste
• 1/4 cup coarsely chopped fresh cilantro leaves, for garnish

1. Wash the beans thoroughly, then place them in the slow cooker insert with the water.
2. Using a mortar and pestle or an electric coffee mill, coarsely grind the fennel seeds, then add to the beans.
3. Stir in the turmeric, ginger, and garam masala.
4. Cover and cook on high for about 8 hours, or until the beans are tender.
5. Add the pepper flakes and salt to taste, then spoon individual portions into a bowl and top with a sprinkle of cilantro.
6. I think Id go for the fire and ice principle on this one: a crisp, chilled, medium-bodied aromatic white wine, such as a Gewurztraminer or an Albarino.

black beans, water, fennel seeds, turmeric powder, ground ginger, garam masala, red pepper, salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/waari-muth-379691 (may not work)